Go Back
–+ servings
French Silk Pie Cookie sliced down the middle with a butter knife.

French Silk Pie Cookies

French Silk Pie Cookies are made with a soft and chewy chocolate base cookie, an indulgent chocolate filling (no eggs!), and fresh homemade whipped cream. You'll love this delicious variation on French Silk Pie!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 315 kcal

Ingredients
  

Chocolate Cookies

  • 8 tablespoons unsalted butter 4 ounces, room temperature
  • 6 Oreo cookies (with filling)
  • ½ cup light brown sugar packed 3.5 ounces
  • ⅓ cup granulated sugar 2.3 ounces
  • 1 large egg + 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour 5 ounces
  • 1/3 cup cocoa powder about 1.2 ounces
  • 1 tablespoon cornstarch
  • ¾ teaspoons baking soda
  • ⅛ teaspoon salt

Whipped cream layer:

  • ¾ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ¼ tsp vanilla extract

Chocolate Layer

  • 2 tablespoons unsalted butter
  • 2 ounces semi-sweet chocolate chips
  • 4 ounces cream cheese
  • ¾ cups powdered sugar 3 ounces
  • 2 tablespoons cocoa powder
  • (add half the whipped cream)

Instructions
 

Cookies

  • Line two large baking sheets with parchment paper and set aside.
    Fill a ziptop bag with the Oreo cookies and crush to fine crumbs with a rolling pin (filling included!).
  • In a large bowl using a hand mixer with the beater attachments, beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2-3 minutes). Add in all the crushed Oreos and beat to combine. Add the egg + egg yolk and vanilla extract and beat to combine.
  • Sprinkle the butter mixture with the flour, cocoa powder, cornstarch, baking soda, and salt and beat to combine. Don't overbeat, use a spatula to scrape down the bowl as needed.
  • Chill the dough for 45 minutes in the fridge. Preheat the oven to 350°F in advance of retrieving the dough from the fridge.
  • Scoop the dough into 13-14 cookies using a 3 tablespoon cookie scoop.
  • Bake cookies for 10-12 minutes or until edges are set and tops are crackled. Allow to cool completely before topping with the chocolate layer and whipped cream.

Whipped Cream

  • With a hand mixer, wire whisk attachment, and a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until frothy and beginning to thicken. Continue beating until soft peaks form and then check the whipped frequently as you beat a bit more until achieving stiff peaks. Don’t overbeat.
    Pop in the fridge while you make the chocolate layer.

Chocolate Layer

  • In a small microwave-safe bowl, melt the chocolate chips and butter together at 15 second intervals, stirring between each interval, until fully melted and combined. Let cool for ten minutes.
  • In a medium bowl, microwave 4 oz cream cheese at 10 second intervals, stirring between each interval, until very soft.
    With a hand mixer, stand mixer, or fork, beat the cream cheese until smooth (no lumps!), about 1 minute.
    Add in 3/4 cup powdered sugar. Beat until combined. Add the cooled chocolate/butter mixture and cocoa powder. Beat until combined.
  • Add about 1/2 of the whipped cream into the chocolate mixture and gently fold in until completely combined.

Top Cookies

  • I suggest topping cookies directly before eating. The elements may be stored separately in the fridge (chocolate topping & whipped cream) and at room temperature (unfrosted cookies only) until ready to use.
    Top each cookie with about two tablespoons of chocolate filling and spread around the cookie using an offset spatula or a butter knife.
    Drop a spoonful of whipped cream onto each frosted cookie or fill a piping bag with a large star tip and pipe a swirl on top. Sprinkle with mini chocolate chips or chocolate shavings or dust with powdered sugar.

Notes

How to Make the Cookies in Advance: You can make each of the elements of the cookies up to two days in advance and store them separately. Chocolate topping and whipped cream in the fridge and the cookies in an air-tight container at room temperature. Assemble directly before serving.
Since the topping will soften the cookies, this make-ahead method is ideal if you wish to prepare in advance.
To Freeze: Cookies may be prepared, cooled, and frozen for up to 1-2 months. Flash freeze on a baking sheet and then stack in-between layers of wax paper in freezer bags or containers to store. Thaw in fridge.
Storing Frosted Cookies: Store leftover cookies in the fridge in single layers. 
Nutrition Facts
French Silk Pie Cookies
Amount per Serving
Calories
315
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
56
mg
19
%
Sodium
 
201
mg
9
%
Potassium
 
127
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
3
g
6
%
Vitamin A
 
565
IU
11
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.